Documentary on Food: Food Inc. Lifts Veil on Food Industry

Oprah decides to shed light on the goings on of the food industry by devoting some showtime to Food, Inc.

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.  Read More:  http://www.foodincmovie.com/about-the-film.php

Find this article informative? Check out the MCCN: Healthy Living Section

Multi Cultural African Beauty

Sade, Thandie Newton and MCCN Healthy Living Editor Fatima Fofana are beautiful women who reflect the cultural diversity of Africa.  Boris is one beautiful man of direct African heritage.  People often speak of Africa like it is a country when it is indeed a continent.  There is a tendency not to give the countries their respected identities.  One does not liken Italy to England.  They are very different.

Thandie Newton: Born in England, her birth name is Thandiwe Adjewa Newton.  The actress was born to a  Zimbabwean mother and English father.  There is irony in Thandie birth name. Years ago she co-starred with Oprah Winfrey in Beloved. Her name Thandiwe, means “beloved” in Swazi and Zulu.  Newton studied Anthropology and Archaelogy.  Zimbabwe Traditions:  The different cultures which may include beliefs and ceremonies, one of them being Shona.  Zimbabwe’s largest ethnic group is Shona.

Thandie Newton at Oprah Winfrey Leadership Academy, South Africa

Sade:  Born in Nigeria,  her birth name is Helen Folasade Adu.  The singer was born to a Nigerian father and English Mother.  Nigerian Culture:  Nigeria (naija) has been called “the heart of African music” because of its role in the development of West African highlife and palm-wine music, which fuses native rhythms with techniques imported from the Congo, Brazil, Cuba and elsewhere.

Boris Kodjoe: Beauty is both male and female, Kodjoe was born in Vienna, Austria, the son of Ursula, a German psychologist, and Eric Kodjoe, a Ghanaian physician.  The actor was born of Jewish lineage.  People Magazine recognized him as one of the 50 most beautiful people in the world.  Ghana Culture:  Ghana is an ethnically diverse country; thus, Ghanaian culture is a mixture of all its ethnic groups, the Ashanti, Fante, Akyem, Kwahu, Ga, Ewe, Mamprusi and Dagomba, among others. It is most evident in Ghanaian cuisine, the arts and clothing.

  

Fatima Fofana: Born in Sierra Leone to a Gambian father and mother from Sierra Leone.  In addition to being MCCN’s healthy living editor, she is part owner of Spectrum Entertainment the parent company of the Multi Cultural Cooking Network. Visit MCCN’s Healthy Living SectionSierra Leone Tradition:   Media in Sierra Leone began with the introduction of the first printing press in Africa at the start of the nineteenth century. A strong journalistic tradition developed with the creation of a number of newspapers.

Zimbabwean Salted Groundnuts

Zimbabwe is a country which has depend on aid for food needs for the last decade. One of the foods of the country is groundnuts.  See picture of Ivorian children sorting groundnuts at Kouakou Koffi Kro, a farmers village in the Vavoua area about 500 km (311 miles) from Abidjan in western Ivory Coast, July 15, 2008. REUTERS/Luc Gnago.  In what is a sad situation, we can still find ways to celebrate and recognize culture through food.  Learn more about the agriculture of Zimbabwe Here is a recipe for Zimbabwean Salted Groundnuts:

1 cup peanuts,
½ teaspoon salt and
¼ cup warm water

  • The peanuts should be roasted without oil in a frying pan. It should be stirred often so that they do not burn.
  • A salt water solution has to be made and poured over the hot peanuts. It should then be cooked and stirred continuously at a very high temperature, till the water reduces. Once the water disappears, the nuts get coated with salt.
  • The contents should be cooked for three more minutes to remove any remaining moisture.

This Zimbabwean Cuisine was the result of Portuguese invasion. The Portuguese were the one who traded peanuts into the country in the sixteenth century. And most of the Zimbabwe Food Recipes constitute of recipes made of peanuts. Apart from these recipes, Zimbabweans live on staples like corn, cassava, millet, pumpkin and yams.

Check out African Recipes and Food History at: http://multiculturalcookingnetwork.com/regions/africa.html

Learn More about

About Nigerian Food

Nigerian food has a great variety as there exists a great number of ethnic groups in Nigeria. However with time, lot more new types food are becoming popular, making fast food is an important part of the food in Nigeria. The unity among the people in Nigeria influence them to have their meals together.

Food of Nigeria includes meat, vegetables, fruits as well as the carbohydrates. Meats consumed by the Nigerians are beef, chicken, mutton, lamb, turkey, geese, pigeon, fish, guinea fowls, crab, shrimp and other sea food. Fruits include bananas, oranges, tangerines, pineapples, carrots, guavas, watermelons, melons, grapes, limes, mangoes, apples, tomatoes, peas and a lot more.

As Nigeria culture is a combination of the cultural influences of many tribes, there comes the variation in the recipes. However, palm oil is the common factor in almost all the dishes. A few common Nigerian food are isu, which is basically spiced boiled yams, dodo, which is fried plantains, efo, which is green stew, iyan, which is pounded yams and jollof rice, Nigerian stew and Chinchin. Rice is the staple carbohydrate in the Nigerian food. Read More interesting facts at: http://www.mapsofworld.com/nigeria/culture/food.html

Chin Chin

Click this  recipe for Nigerian Akara

Taylor Kitsch & Fitness: A Canadian Iron Man

Scene From Friday Night Lights

Canadian Taylor Kitsch melts a lot hearts as a fullback on NBC’s Friday Night Lights but his true athletic background is on the ice.  Born in Kelowna, British Columbia and raised in Vancouver, Kitsch is a former ice hockey player for Canadian BCHL.  He played for the Langley Hornets before a career ending knee injury.  Do you think Kitsch will be excited about the 2010 Winter Olympics in Vancouver? We are guessing…yes. 

Fitness for Kitsch, did not stop with the injury or ending his role as an athlete on Friday Night Lights, the 28 year old never loss his devotion to fitness and health.  Before making it big, he became certified as a nutritionist and trainer.  His trade secrets to fitness is not really a secret.  Kitsch has gone on record to say, “displined eating and regular workouts.”  Moroever, he stays away from sugar and flour. 

He has graced the cover of Men’s Health and took time to discuss his support of fitness activities for kids.   Not just a man of words, Kitsch took part in the Nautica Malibu Triathlon which benefits the Children’s Hospital Los Angeles.

Read About fellow Canadian Ryan Reynolds in the MCCN Celebrity Fitness Section

Article by Crystal A. Johnson

The History and Process Behind Maple Syrup

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Native Americans were the first to discover ‘sinzibuckwud‘, the Algonquin (a Native American tribe) word for maple syrup, meaning literally ‘drawn from wood’.

The Native Americans were the first to recognize the sap as a source of energy and nutrition. They would use their tomahawks to make V-shaped incisions in the trees. Then, they would insert reeds or concave pieces of bark to run the sap into buckets made from birch bark. Due to the lack of proper equipment, the sap was slightly concentrated either by throwing hot stones in the bucket, or by leaving it overnight and disposing with the layer of ice out which had formed on top. It was drunk as a sweet drink or used in cooking. It is possible that maple-cured bacon began with this process.

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Before the advent of Europeans, the Natives used clay pots to boil maple sap over simple fires protected only by a roof of tree branches. This was the first version of the sugar shack. Over the years, this evolved to the point where the sugar shack is not only a place where maple syrup is produced, but also a gathering place where a traditional meal can be enjoyed.

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Most trees can produce 20 to 60 litres (5 to 15 US gallons) of sap per season

Winterlicious: Toronto Restaurant Week

Toronto’s Winterlicious is a great excuse to get out of the kitchen and into the dining rooms of 150 Toronto restaurants, including some of the best ethnic and international venues in the city.

This year’s Winterlicious will run from January 29th to February 11, 2010 and offer three-course prix fixe menus ranging from $15-25 for lunch and $25-45 for dinner. The following is a partial list of the many fine restaurants participating in a winter wonderland of bargain-priced dining. Read More at Winterlicious

Review by Heather Zorzini, Toronto Ethnic Restaurants Examiner

Read Restaurant Reviews for Toronto and other cities at: http://multiculturalcookingnetwork.com/restaurant-reviews.html

The American Culture of Drinking Sports Drinks

 

The sports drink has certainly become a part of American culture.  We have come to expect to see some green or orange beverage poured over the winning coach.   There is a great article written by the Minneapolis Cardio Examiner Steven Pease called Should You Drink Sports Drinks.   See Below:

Sports drinks are a big business in America. Last year Americans spent $5.4 billion on sports drinks. Are they a gimmick or something you need? People feel better drinking what their favorite major athletes drink. Sports drinks have benefits in some situations, but are not the best choice for most people. Water is best for hydrating your body.

Keeping your body hydrated while exercising is the most important reason to drink fluids. If your hydration levels fall 10%, you will see a decrease in performance. If it falls more, you will see significant drop in performance levels. Water is the best fluid to keep you hydrated for most people doing most exercises.

Read More:  http://www.examiner.com/x-28548-Minneapolis-Cardio-Fitness-Examiner~y2009m12d25-Should-you-drink-sports-drinks

About the Cities of Super Bowl 2010: New Orleans

Saints Win(Brees & Favre) Photo by David J. Phillip AP

It is quite convenient for the Multi Cultural Cooking Network that the New Orléans Saints will be in the Big Super Bowl dance versus the Indianapolis Colts.  Why? New Orléans is legendary for food so it makes our jobs easier.  The list of foods of New Orléans are as long as the Menu items at Bubba Gump. – Crystal A. Johnson, MCCN Editor

Food History of New Orleans, A Very Multi Cultural Story

The Cajun and Creole foods of the city and south Louisiana are living examples of people adapting to their new surroundings and neighbors. Creoles are descendants of wealthy Europeans sent to establish New Orleans. Their taste tended to be richer with sauces and roux from the French, sausages from the Germans, spices and rice from the Spanish, and desserts and pastries from the Italians. These European descendants often intermarried or employed Africans from the West Indies or Africa who contributed spices, slow cooking methods, beans and rice, and the use of the tomato. Africans brought with them a vegetable used to thicken and flavor soups. We call this vegetable “okra,” but the Africans called it “gumbo,” giving the famous soup its thickness and name. Native Americans introduced the settlers to local vegetables and spices, including sassafras for file and bay leaf.  Read More:  The Food of New Orleans

Food History from the Institute for New Orleans History and Culture at Gywnedd Mercy College

About the Cities of Super Bowl 2010: Indianapolis

The Colts are in the Super Bowl so the city deserves the spotlight.   Of course, Peyton Manning helped to lead the team to the Big Game in Miami.  Ironically, Manning will play the team(The Saints) which represents the city of his birth, New Orleans.

Natives in Indiana

Native Americans who lived in the area included the Miami and Lenape (or Delaware) tribes, who were removed from the area by the early 1820s.

Naming the City of Indianapolis

Indianapolis was selected as the site of the new state capital in 1820. While most American state capitals tend to be located in the central region of their respective states, Indianapolis is the only capital to be in the exact center of its state.  Jeremiah Sullivan, a judge of the Indiana Supreme Court, invented the name Indianapolis by joining Indiana with polis, the Greek word for city; literally, Indianapolis means “Indiana City“.  The city was founded on the White River under the incorrect assumption that the river would serve as a major transportation artery; however, the waterway was too sandy for trade.

Learn about Fry Bread commonly made by Native Americans.